I’ve always been a fan of onion rings, but deep-frying them at home is not necessarily a good option. Even with an exhaust fan that evacuates to the outside, it still smells up the house and can be a mess to clean up, even with a covered deep fryer.
So, baked, breaded rings are the next best thing. They’re reasonably easy to make, and they do taste good. One thing of note: make sure to use twice as much spice as you think you’d need to ensure you get the level of flavor you want.
What you’ll need:
- Big onions (one or two, depending on size)
- 2 jumbo or 3 large eggs, beaten
- 1 or 2T milk
- Enough flour to coat the rings
- *Enough panko or breadcrumbs to coat the rings (about 3 cups panko or 1.5 cups fine breadcrumbs)
- Whatever powdered spices you like, ex. salt, cayenne pepper, black pepper
- Cooking spray
- *I used fine breadcrumbs, but after making these, I think that panko would be MUCH better. Next time!
What to do:
Heat your oven to 450 degrees.
Slice the onions nice and thick (about a half-inch or more), and separate the rings, reserving the ones you don’t use for another recipe.
Whip the eggs and milk, then transfer to a shallow bowl. Put the panko in a separate shallow dish or bowl.
Put the onion slices and flour into a larger sealed bag with your spices and shake (with the bag sealed) until the onions are completely coated with flour.
Using tongs, dip some of the rings into the egg/milk mixture and completely coat them. Then move the rings to the panko/breadcrumbs and gently shake the container until the rings are coated.
Put the coated rings on a baking pan then spray with the cooking spray, but don’t douse them.
Bake for 10-15 minutes until the breading is slightly browned and the onions are tender.
Bev Bachel says
These sound great…plus I love how they looked all stacked on top of one another.
Karl says
Glad you liked the presentation. They could so easily be improved by using panko instead of fine breadcrumbs.